Greek Grilled Leg of Lamb

Fire up your grill and transport your taste buds to the Mediterranean with this Greek Grilled Leg of Lamb, a show-stopping centerpiece perfect for gatherings. This recipe highlights a tender, bone-in leg of lamb that’s marinated overnight in a zesty blend of olive oil, lemon juice, garlic, fresh herbs like oregano and rosemary, and a touch of honey for balance. The marinade infuses the lamb with bold, aromatic flavors, while grilling creates a beautifully charred crust and juicy interior. With its smoky, herbaceous complexity, this dish pairs perfectly with classic Greek sides like creamy tzatziki, crispy pita bread, or a vibrant village salad. Whether you're hosting a summer barbecue or enjoying a special holiday feast, this recipe is a guaranteed crowd-pleaser that brings out the best in Mediterranean cuisine.

Nutriscore Rating: 53/100

Prep Time:480 mins

Cook Time:60 mins

Total Time:540 mins

Servings: 8

Ingredients

• 5 lbs Bone-in leg of lamb
• 0.5 cup Olive oil
• 0.25 cup Lemon juice
• 6 cloves Garlic cloves, minced
• 2 tbsp Fresh oregano, finely chopped
• 2 tbsp Fresh rosemary, finely chopped
• 1 tsp Dried thyme
• 2 tsp Salt
• 1 tsp Black pepper, freshly ground
• 2 tbsp Red wine vinegar
• 1 tbsp Honey

Directions

Step 1

Begin by preparing the marinade. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped oregano, chopped rosemary, dried thyme, salt, black pepper, red wine vinegar, and honey until well combined.

Step 2

Place the leg of lamb in a large resealable plastic bag or a deep dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.

Step 3

Refrigerate the lamb for at least 8 hours, or preferably overnight, to allow the flavors to seep into the meat. Turn the lamb occasionally to ensure even marination.

Step 4

When ready to cook, preheat the grill to medium-high heat (around 375°F to 400°F). Allow the lamb to sit at room temperature for about 30 minutes before grilling.

Step 5

Remove the lamb from the marinade and pat it dry with paper towels. Reserve the marinade for basting during cooking.

Step 6

Place the lamb on the grill, fat side down, and sear for about 5 minutes on each side to get a nice char.

Step 7

Reduce the grill's heat to medium or move the lamb to an indirect cooking area. Close the lid and cook for 20-25 minutes per side, basting occasionally with the reserved marinade. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Step 8

Once the lamb has reached your desired level of doneness, remove it from the grill and tent it with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.

Step 9

Carve the lamb against the grain into thin slices and serve immediately. Pair it with tzatziki sauce, a fresh Greek salad, or warm pita bread for a complete meal.

Nutrition Facts

Serving size	2528 grams (2528.0g)

Amount per serving	% Daily Value*
Calories	7801

Total Fat 643.10g	824%
Saturated Fat 239.70g	1199%
Polyunsaturated Fat 10.60g
Cholesterol 1814mg	605%
Sodium 6362mg	277%
Total Carbohydrate 31.10g	11%
Dietary Fiber 2.60g	9%
Total Sugars 18.70g
Protein 469.10g	938%

Vitamin D 0IU	0%
Calcium 328mg	25%
Iron 39mg	216%
Potassium 6347mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.3%

Protein: 24.1%

Carbs: 1.6%